Baked Polenta
Creamy inside, crisp on the edges, and loaded with cheese and jalapeños—this baked polenta is an easy, crowd-pleasing side or vegetarian main.
Ingredients
- 1 cup instant polenta
- 4 cups water or broth
- 1 bouillon cube vegetable or chicken
- 2 jalapeños finely chopped
- 1 cup grated Parmesan
- 1 cup shredded mozzarella or Mexican blend
- 1 tablespoon unsalted butter for greasing
Instructions
- Bring water to a boil; dissolve bouillon cube.4 cups water, 1 bouillon cube
- Whisk in polenta; stir 3 minutes until thick.1 cup instant polenta
- Add jalapeños and cheeses; stir until melted.2 jalapeños, 1 cup grated Parmesan, 1 cup shredded mozzarella or Mexican blend
- Preheat oven to 425 °F (220 °C).
- Butter baking dish, spread polenta evenly.1 tablespoon unsalted butter
- Bake 25 minutes until golden and crisp.
- Rest 10 minutes; slice or spoon to serve.
Notes
Storage: Refrigerate up to 3 days; reheat covered at 350 °F until warmed.
Texture Tip: For crispy edges and a firmer set, bake at 425 °F for 25 minutes—perfect when serving with beans. For a creamier texture that pairs beautifully with rich meats like short ribs, bake at 375 °F for about 40 minutes.
Nutrition
Calories: 244kcalCarbohydrates: 24gProtein: 12gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 34mgSodium: 661mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 470IUVitamin C: 1mgCalcium: 249mgIron: 1mg
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